25.02.23.

Preparation of Gujia

Maida -5kg- 325 RS

Refind -5lit- 730 RS

Bura-4 kg- 200RS

Mix dryfruite--2kg-2000 RS

Suji-2kg- 122 RS

Coconut-5pcs- 130 RS

TOTAL-3507 RS

24.02.23- basic preparation Of preparation of chicken with roti,rice and naan

6k.g chicken - 1500 RS

Oil-1.5kg-300 RS ,onion-2kg-80RS,tamato-2kg-100RS, green chilli-J-20RS,ginger and garlic paste-20g -

30RS,yogurt-2J,30 RS ,water-5to 1cup, coriander leaf-250 g-20RS,turmeric powder-250 g-100RS, red chili
powder-1packet-136 RS ,coriander powder 1 pack 500G -66 RS ,chichen masala 1 packet-20 RS

roti 2 kg aata- 170 RS

naan-maida-5kg-325 RS ,sugar-100g-20RS ,salt-J-118 RS .milk-1lit-66 RS ,baking soda-20g-

30RS ,oil100ml-100RS ,butter-200g-100 RS

Rice-13kg-1105 RS

TOTAL- 4,436RS

23.02.23- basic preparation of dishes (jalebi)

5kg Maida-325 RS , water 5lit,baking soda20g-30RS ,ghee-5kg-3000,kesar 10g-2000 RS ,sugar-5kg-315 RS

TOTAL-5670 RS

22.02.23 - basic preparation of meat ,roti and naan

10k.g meat-8000 RS ,meat masal-1 packet-20 RS ,oil-1lit-160 RS,onion -3kg-120RS ,tamoto-1.5kg-

70RS ,red chilil powder-200g 84 RS ,turmeric-1packet 2J -100 RS

Qumin powder-1 packet50 g-30,coriander leaf-2J-20 rs,whole masala J -50rs

aata 2kg-170rs
 for naan - naan-maida-5kg-325rs,sugar-100g-20rs,salt-J-118rs,milk-1lit-66rs,baking soda-20g-30rs
oil100ml-100rs ,butter-200g-100rs

TOTAL-9583 RS

21.02.23-

Basic preparation of dosa simple, masala and onion masala dosa, sambhar& different type of chutney

For sambhar ▢2.5 cup hot water

For Cooking Dal

 ▢3.75 cup tur dal or arhar dal (pigeon pea lentils) – 100 grams-
139rs
 ▢1.88 g turmeric powder 2J-100rs
 ▢11.25 to 13.13 cups water or add as required

For Cooking Vegetables

 ▢7.5 to 11.25 cups chopped vegetables like okra-500g-27rs,

french beans-500g -34rs, potatoes-1kg-20rs, small round brinjals-500g
-30rs, pumpkin-1kg 40rs
 ▢7.5 to 15 drumsticks – scraped and chopped in 3 to 4 inches
sticks.2J -25rs
 ▢45 to 52.5 pearl onions (sambar onions) or 1 small to medium
onion, thickly sliced-1kg 100rs
 ▢7.5 tomato – small to medium, quartered or diced-1kg-50rs
 ▢1.88 g turmeric powder (ground turmeric)2J-100rs
 ▢3.75 g kashmiri red chilli powder – optional
 ▢salt as required
 ▢11.25 to 15 cups water or add as required

Important Ingredient
 ▢7.5 to 11.25 tablespoons Sambar Powder-500g -90rs

For Tempering

 oil (gingelly oil) 1kg -125rs

 ▢3.75 g mustard seeds -100g -14rs
 ▢7.5 to 15 dry red chillies – halved and seeds removed-20rs
 ▢75 to 90 curry leaves -20rs
 ▢15 pinch asafoetida (hing)100g -214rs
 ▢37.5 to 45 fenugreek seeds (methi seeds) – optional
 For dosa:- 6.6 oz idli rice or parboiled rice or regular rice – 100 grams-
82rs

 ▢6.6 oz regular rice – 100 grams-90rs

 ▢3.3 oz urad dal – 50 grams (husked whole or split black
gram)45rs
 ▢0.23 g fenugreek seeds or 2 pinches (methi seeds or methi
dana)100g 22rs
 ▢3.75 tablespoons thick poha (flattened rice)-500g-49
 ▢665.4 ml water – for soaking both rice and lentils
 ▢332.7 ml water – for grinding, do add water as required
 ▢0.94 g rock salt edible and food grade or non-iodized salt or sea
salt crystals or Himalayan pink salt-2J-32rs
 ▢oil as required

 For masala dosa :- idli rice – 2kg grams-200rs, (parboiled rice, ukda chawal,
sela chawal) or 1.5 cups regular rice

 ▢6.62 urad dal – 125 grams,66rs

 ▢1.84 thick poha – 35 grams-20rs flattened rice
 ▢1.5kg tablespoon chana dal – 78rs
 ▢30 fenugreek seeds (methi seeds) 100g 22rs
 ▢709.77 ml water for soaking rice
 ▢354.88 ml water for grinding rice & poha
 ▢177.44 ml water for grinding dal
 ▢0.75 g rock salt (edible and food grade), add as required or sea
salt or pink salt

Ingredients For Potato Filling

 potatoes medium-sized potatoes –500grams 10rs or 2 cups

boiled, chopped or crumbled potatoes
 ▢3 tablespoons oil – any neutral oil
 ▢0.75 g mustard seeds -100g -24rs
 ▢1.5 tablespoon chana dal (husked and split bengal gram)
soaked in ¼ cup hot water for 30 minutes – optional
 ▢7.94 oz onions thinly sliced, or 2 medium to large – 150 grams-
25 rs
 ▢1.5 g ginger – 30rs ,finely chopped, or 1 inch peeled ginger
 ▢12 to 15 curry leaves-30rs
 ▢1.5 g green chillies – 20rs
 ▢1.5 pinch asafoetida (hing) – 60rs
 ▢0.75 cup water
 ▢4.5 tablespoons coriander leaves –20rs
 ▢3 tablespoons cashews – optional
 ▢0.38 to 0.75 g sugar – optional
 ▢salt as required
 TOTAL-2073 RS

19.02.23:- Preparation of idli, sambhar, & different chutney

For instent idli - 2kg rava -200rs

Salt to taste

Curd 2J-70rs
 Baking soda -20rs

For sambhar:-

 toor dal - 200g -269rs

Turmeric powder -20g- 70rs

2.5 cup onion -1kg-40rs

8 drum stick - 51rs

Tomatos 1kg-50rs

5 carrots-500g -40rs

Curry leaves 2J-25rs

100g green beans -30rs

Green chilli-20 g-20rs

Hing-J-130rs

Chili powder-100g -31rs

Sambhar masala-100g 30rs

8 tsp jiggery -2J-20rs

Mustard seed -200g -45rs

Urad dal -500g-80rs

Cumin seed -J-30rs

15 dry red chilli-20rs

Chutney I - Coconut Chutney or Thengai Chutney

 5 cup Coconut, grated-100rs

 15 Green chilies-10rs
 30 sprigs Cilantro or Coriander leaves-20rs
 3.75 cup Water
 1.88 teaspoon Salt-
 TOTAL-1401 RS

17.02.23

Preparation of fish pokora, fish curry and rice \

 3 k.g fish-640rs, 5 lemon -30rs, 500-gram besan -20rs, red chilli powder-J-15rs

Chaat masala-10g-10rs, turmeric--70rs, salt--18rs

Rice: 2.5kg-250rs

Fish curry:- fish 3kg-640rs & ,red chilli powder --15rs,turmeric 20g-70rs ,salt, lemon juice-250ml -
160rs ,500gram onions-40rs,500g tomatoes-30rs,ginger & garlic paste -30rs,mustard oil-1ltr-
165rs,garam masala-30rs

TOTAL-2233 RS

16.02.23

Preparation sweet dish (halwa)

3kg suji-180rs, sugar-4kg-220rs, ghee-500 m. lit- 404rs, cardamom powder-10g-32rs, mix dry fruit-
500-g-600rs

TOTAL-1436RS

15.02.23

Curry fish, tandoori fish with roti & rice, salad

4.5 kg fish -972rs, red chilli-20g -20rs,turmeric-20g-70rs ,salt, lemon juice-30ml-95rs,500gram

onion40rs,500gram tomatoes-30rs, ginger and garlic-20g -30rs,mustard oil-3lit-380rs,garam masala-
100g-94rs

 Tandoori fish:- 2kg Salmon or monkfish, in thick chunks-1200rs

 2 lemon -10rs
 salt to taste
 1 tsp cumin seeds -J-30rs
 5 garlic cloves, roughly chopped-10g-20rs
 4cm piece of ginger, roughly chopped-10g- 20rs
 10g green chili, chopped-20rs
 2J thick greek yoghurt-35rs
 10g Kashmiri chili powder or paprika-30rs
 100g garam masala-94rs
 1 heaped tsp chickpea flour-500g-62rs
 1 tbsp. fresh coriander finely chopped-20rs
 1kg vegetable oil-170rs
 Lemon juice to garnish -30ml-65rs

2 kg rice-499rs, & 2 kg aata-132rs for 30 people

For salad - khira 2kg-80rs onion-1kg -40rs

TOTAL-4158 RS
14.02.23

Preparation of paratha (aloo, onion, gobhi & mix) with masala tea

2 kg aata-132rs, 1kg aloo-20rs, coriander leaves-10g-10rs, olive oil-1.5lit-500rs, red chilli-10g-10rs,

garam masala powder-10g-30rs

2 kg aata-132rs, 1kg onion fine chopped -40rs, olive oil-1.5lit-500rs, red chilli-10g-10rs, garam masala
powder-10g-30rs

2 kg aata-132rs, 2kg cauliflower finely grated-240rs olive oil-1.5lit-500rs, red chilli-10g-10rs, garam
masala powder-10g-30rs

For masala tea- elaichi-230rs, 30-cloves-20rs, black paper corn-40rs, milk -4lit-240rs

TOTAL-2569 RS

12.02.23

Chicken masala with phulke & rice, salad

5kg chicken-800rs, red chilli powder-20g-20rs,garam masala-10g -20rs, or chicken masala-20g-

20rs ,turmeric-10g -10rs,ginger and garlic paste-30rs ,salt as needed, onion 3J-30rs,tomato250 g-20rs

For phulke 2 kg aata-132rs,Rice 2kg-499rs, khira1kg -40rs & onion1kg -40rs

for salad

TOTAL-1661 RS

10.02.23
Preparation of rajma, jeera rice & roti

2.5 g rajma-150rs,ginger & garlic 10g-20rs ,cloves 5g-20rs ,green chilli-10g-10rs, 2J butter -130rs, 2kg
onion-80rs,2J tomatoes -20rs ,coriander powder-20g-20rs ,turmeric powder-20g-30rs ,hing-30rs,garam
masala-10g-20rs,coriander leaf-10rs

2 kg aata-132rs,

For jeera rice 2kg-499rs

 150 g Ghee - 220rs

 Bayleaf-15g-50rs
  Cinnamon Stick J-68rs

 20-25g Cloves - 40rs

 Jeera Cumin Seeds- 15g- 23rs

TOTAL-1544 RS

11.02.23
Preparation of gazar halwa
 Gazar -16kg-2384rs
 Sugar-6kg-300rs
 Ghee-1.5lit-450rs
 Khoya-1.5kg-250rs
 Elic-100g-40rs
 Kishmish-500g-200rs
 Kaju-2J-250rs
 Badam-2J-250rs
TOTAL-4124 RS

09.02.23: preparation of sweet dish (jalebi)

500g-(organic Maida)- 250rs

2J -besan or corn flour -50rs

Turmeric use for natural food color

Curd 200ml-35rs

Water120ml

Backing soda -1pack-20rs

3.75tsp lemon juice

Oil or ghee as needs-450rs

Sugar -5kg-200rs

120-180ml water

3.75 pinch saffron-175rs

 20g-elaichi powder-40rs

Oil-3lit-423

TOTAL- 1643RS

08.02.23

Preparation of mutton curry with naan & rice served with indian salad.

4.5kg mutton-3600rs ,2J onion20rs,ginger &garlic-10g each -30rs,cumin powder-10g -20rs,coriander

powder-10g-20rs ,black paper-10g-20rs ,16 clove-30rs ,8 green cardamom-30rs ,8 black cardamom-40rs,

For rice-2.5kg-550rs

FOR Naan-maida-5kg-325 RS ,sugar-100g-20RS ,salt-J-118 RS .milk-1lit-66 RS ,baking soda-20g-

30RS ,oil100ml-100RS ,butter-200g-100 RS

INDIAN SALAD : Cucumber chopped-500KG-30rs

 Tomato chopped-2J-30rs
 Red Onions chopped-2J-20rs
 10 Green Chili Pepper small, chopped-10rs
 Cilantro leaves-10g--15rs
 Roasted Cumin Powder -10g-10rs
 Red Chili powder (Mirchi powder) -20g-25rs
 6 Lemon juice-30rs
 teaspoon Salt


TOTAL-5289 RS

07.02.23
Preparation of kahri with different pakora with jeera rice and Indian salad
 9 cups sour curd (full fat) or sour yogurt,1kg grams-65rs
 ▢18 cups water or add as required
 ▢3 g red chilli powder -20rs 20g
 ▢3 g turmeric powder -20rs-10g
 ▢3 g Garam Masala- 30rs
 ▢6 generous pinch asafoetida (hing)-140rs-20g
 ▢6 to 9 g salt or add as required
 ▢48 tablespoon gram flour (besan)2 pack -160rs

For Onion Pakora

 ▢6 cup thinly sliced onions (tightly packed) or 2 medium to

large onions or 150 grams-25rs
 ▢500g besan (gram flour)-32rs
 ▢red chilli powder-10g-10rs
 ▢5 g Garam Masala-20rs
 ▢5 g carom seeds (ajwain)-20rs
 ▢4 to 4.5 g salt or add as required
 ▢1.5 cup water or add as required
 ▢mustard oil or sunflower oil or any neutral oil – for shallow frying
or deep frying-1.5lit-150rs

For Kadhi

 Onion 40rs
 Ginger -10rs
 garlic - 10rs
 fenugreek seeds (methi seeds)-20rs
 ▢12 green chillies – chopped or 1 g serrano peppers
 ▢12 dry red chillies – broken and seeds removed-20
 ▢6 g cumin seeds-20rs
 ▢6 generous pinch asafoetida (hing)-60rs
 ▢48 to 60 curry leaves or 1 sprig curry leaves- 10rs
 ▢12 tablespoons mustard oil or sunflower oil or any neutral oil-
160rs
 For rice-2.5kg-550rs


INDIAN SALAD : Cucumber chopped-1KG-400rs

 Tomato chopped-2kg -60rs

 Red Onions chopped-1kg -40rs
 10 Green Chili Pepper small, chopped-10rs
 Cilantro leaves-10g--15rs
 Roasted Cumin Powder -10g-10rs
 Red Chili powder (Mirchi powder) -20g-25rs
 6 Lemon juice-30rs
 teaspoon Salt
 TOTAL-4657 RS

05.02.23

Muttor masala chole with kulche

(White Peas Curry)

 dried white peas (safed matar)-2.5kg-325rs

 ▢30 to 40 cups water – for pressure cooking the soaked white
peas
 oil-1.5ltr -170rs
 cumin seeds-10g-10rs
 chaat masala-10g-20rs
 roasted cumin powder-20rs
 dried mango powder (amchur powder)5g-20rs
 red chili powder or cayenne pepper-20rs
 Garam Masala-20rs
 For Jaljeera Masala

 cup mint leaves – 30rs

 10 g cumin seeds-20rs
 10 g fennel seeds-25rs
 10 g black cardamom –20rs
 10 dried red chilli – deseeded, optional
 10 pinch asafoetida (hing)-61rs
 10 RS black salt or regular salt, add as needed
 50 to 60 black peppercorns-30rs
 5 g dried mango powder (amchur powder)-20rs
 10 tablespoon tamarind – seedless-40rs
 2.5 or 3.33 cup water for grinding or add as required

Toppings For Matar Chaat

 onion – small-sized, finely chopped-2kg-20rs

 tomato – medium-sized, finely chopped-2J-20rs
 green chili – slit or chopped-10rs
 ginger – julienned or finely chopped-15rs
 lemon – quartered-30rs
 coriander leaves – 10rs
 FOR kulche
 2.5kg maida / plain flour / all purpose flour-90rs
 baking powder-1pack--26rs
 baking soda- 100g -30rs


 ▢1.81 tsp salt

 oil--105rs
 2pack curd / yogurt- 70rs
 ▢2.72 cup water, to knead dough
 black sesame seeds / til
 coriander leaves, finely chopped-10rs
 butter, to brush-45rs
TOTAL-1410 RS

04.02.23: preparation of chole with jeera aloo and rice and kulche
2kg -chole -90rs

1 pack backing soda -20rs

bay leaf-20rs

Cinnamon-10g-25rs

Cumin seed-10rs

5g cloves-10rs

6g green cardamom, refind oil-250ml-110rs

Cumin seed-5g-10rs

1.5kg -onion -55rs

5cloves-5rs

5g-cardamom-22rs

Ginger and garlic paste -2pack-40rs

Green chili -10g-10rs

2kg -tamato-60rs

Chole masala powder-45rs

Coriander powder -100g-52rs

Garam masala powder-100g-45rs

20g-turmeric powder-25rs

Kashmiri red chili powder-20rs

Salt to taste-

Kasuri methi -30g-20rs

Coriander leaves-10g-10rs

Jeera aloo :-potatoes-500kg-20rs

Oil-200ml-63rs

Ginger-10g-25rs

Green chili-10g-10rs

Mango powder-20g--35rs

Coriander leaves-15rs

Jeera-20g-20rs
Haldi-20g-20rs

Red chili powder-10rs

Jeera powder-10g-22rs

Coriander powder-15g-23rs

 FOR kulche
 500kg maida / plain flour / all purpose flour-33rs
 baking powder-1pack--24rs
 baking soda- 100g -30rs


 ▢1.81 tsp salt

 ▢7.25 tsp oil
 2J curd / yogurt- 35rs
 ▢2.72 cup water, to knead dough
 black sesame seeds / til
 coriander leaves, finely chopped-10g -rs
 2J butter, to brush-45rs
TOTAL-1144 RS

03.02.23- kale chana masala with rice and kulche

 2kg dried black chickpeas -240rs

 15 cups water (for soaking)

Other Ingredients
 100 ml olive oil-157 rs
 2J-30rs onion finely chopped, (about 1 cup)
 2 to 4 pack ginger garlic paste -50rs
 10g green chili finely chopped -10rs
 tomato puree (200g)30rs
 2.5 g turmeric -22rs
 5g red chili powder -15rs
 10g coriander powder -15rs
  salt to taste
 10 cups water (for cooking)
 10 g kasuri methi (dried fenugreek leaves) -25rs
 25g amchur powder-30rs
 2.5 g garam masala-20rs
 10g tablespoons coriander leaves for garnish-20rs

Whole spices
 5 teaspoon cumin seeds-20rs
 5 bay leaf-20rs
 5 inch cinnamon
 10 cloves-22rs
 10 cardamom-20rs

Rice 2 kg rice-499rs

 FOR kulche
 2kg maida / plain flour / all purpose flour-140rs
 baking powder-1pack--24rs
 baking soda- 100g -30rs


 ▢1.81 tsp salt

 ▢7.25 tsp oil
 2J curd / yogurt- 35rs
 ▢2.72 cup water, to knead dough
 black sesame seeds / til
 coriander leaves, finely chopped-10 rs
 butter, to brush-45rs

TOTAL-1529 RS

02.02.23
 Preparation of mushroom masala with naan
 chopped onions – 3kg -240
 chopped ginger ginger-30rs
 chopped garlic or 4 to 5 medium-sized garlic-20rs

For Tomato Puree

 chopped tomatoes (tightly packed) –3kg-180rs

Other Ingredients
mushrooms-4kg -600rs
 Curd (yogurt) -70rs
 Garam masala -100g-20rs
 Mushroom masala -50rs
 Oil-2kg-300rs
 Green chill-20g -20rs
For Naan-maida-5kg-325rs,sugar-100g-20rs,salt-J-118rs,milk-1lit-
66rs,baking soda-20g-30rs oil100ml-100rs ,butter-200g-100rs
TOTAL-2289 RS

01.02.23

PREPARTION OF PANEER MASALA WITH NAAN

Ingredients
For Cashew Paste

 1kg cashews – 250rs

 ▢2.5 cup hot water – for soaking cashews

For Tomato Puree

 tomatoes –1.5kg 65rs

 For Ginger-Garlic Paste-20rs

 ginger 120rs –chopped

 to 20rs garlic cloves

Other Ingredients
BUTTER -100RS

 tej patta (Indian bay leaf)-30rs

 kashmiri red chili powder or deghi mirch or 20g cayenne pepper or
paprika-30rs
water or add as required
120g-35rs – peeled and julienned, reserve a few for garnish
15g green chili – -20rs, slit, reserve a few for garnish
PANEER -1800rs-5kg
fenugreek leaves (kasturi methi) – optional
 10g Garam Masala-20rs or tandoori masala
 light cream or half & half or 1 to 2 tablespoons heavy cream –30ml-
49rs
sugar – optional, add as required depending on the sourness of the
tomatoes
 salt -1 PACKET 18rs

For Garnish

 tablespoons coriander leaves – 20rs chopped, (cilantro) – optional

 ginger – 20rs
 light cream - 45rs
 For Naan -- maida-5kg-325rs,sugar-100g-20rs,salt-J-118rs,milk-1lit-
66rs,baking soda-20g-30rs oil100ml-100rs ,butter-200g-100rs
TOTAL - 3421 rs

31.01.23

PREPARATION OF SAMOSA, MIX PAKORA, CHUTNEY WITH MASALA tea

 For Making Samosa

purpose flour (maida), 2kg-120rs

15 g carom seeds-20rs


 ▢2.5 g salt or add as required

 ▢15 tablespoons Ghee (clarified butter), 50 grams-25rs
 ▢17.5 to 20 tablespoons water or add as required

For Cooking Potato & Peas

 ▢7.5 potatoes medium-sized, 300 to 350 grams -20rs ,or 3 cups

chopped boiled potatoes
 ▢1.25 cup green peas –200grams,31rs fresh – can use frozen
peas
 ▢5 cups water – for steaming

Other Ingredients

 – I used mustard oil-120rs . sunflower, canola, grapeseed oil can be

used
 ▢10g cumin seeds-20rs
 ginger – 20rs ,finely chopped, or 1 inch peeled ginger
 green chillies –10rs finely chopped or 2 tsp finely chopped serrano
peppers or 1 to 2 green chillies
 red chili powder -30rs
 asafoetida (hing) – 35rs
 dry mango powder (amchur) 20rs
 salt 18rs
 coriander leaves (20rs), chopped
 oil for deep frying – 2lit refined oil -490rs, as required, any neutral
flavored oil

Whole Spices To Be Ground

 cinnamon- 20rs
 black peppercorns- 20rs
 green cardamom- 20rs
 cumin seeds- 20rs
 fennel seeds- 30rs
 coriander seeds- 20rs

MIX PAKODA: - For Making Samosa Pastry

 ▢5 cups all-purpose flour (maida), 1kg -120rs

 carom seeds-30rs
 salt or add as required
 Ghee (clarified butter), 50 grams-40rs
 water or add as required

For Cooking Potato & Peas

 potatoes medium-sized, 300 to 350 grams -20rs

 cup green peas –200grams, 31rs ,fresh – can use frozen peas
 cups water – for steaming
 red chili powder or cayenne pepper
 pinch asafoetida (hing) – optional
 For masala tea- elaichi-20rs,30-cloves-20rs, black paper corn-20rs, milk -
3lit-183rs
 TOTAL - 1613 rs

30.01.23

PREPARATION OF COOKIES AND CUPCAKE

CUPCAKE

Ingredients
 butter-250g-180rs

 sugar-100g-22rs

 50ml vanilla extract-365rs

 7 eggs-64rs

 all-purpose flour-100 rs
 baking soda-20rs

 milk-1lit 66rs

FOR COOKIES :-

Ingredients of Milk Cookies

20 Servings

 2kg milk powder-700

 2 and 1/2 g baking powder-30rs

 3 cup and 2 tablespoon butter-50rs

 1 and 1/4 cup condensed milk

 1/2 cup and 2 tablespoon caster sugar-60rs

TOTAL - 1657 rs

29.01.23

PREPARTION OF DHOKLA

For Khaman Batter

 gram flour (besan), 2kg grams-180rs

 sugar-50rs
 ginger -20rs
 chopped green chillies -10rs crushed to a fine paste in a mortar-
pestle
 ▢10 to 15 pinches turmeric powder-20rs
 asafoetida (hing)-61rs
 oil – any -90rs, sunflower
 eno baking soda-20rs
 salt or as required
 lemon juice pure food grade citric acid-250ml-80rs
 ▢5 cup water or add as required
 For Tempering Dhokla

 any neutral oil or peanut oil-90rs, sunflower

 ▢1.67 cup water
 ▢5 g mustard seeds-20rs
 ▢5 g cumin seeds – optional
 ▢10 g white sesame seeds-20rs
 ▢5 sprig curry leaves – about 10 to 12 curry leaves-20rs
 ▢5 g chopped green chilies (optional)
 ▢10 g sugar or add as required-15rs

For Garnish

 ▢10 to 15 tablespoons chopped coriander leaves (cilantro

leaves
 ▢10 to 15 tablespoon grated fresh coconut
Preparation of idli /sambhar
For instent idli - 4kg rava -250rs

Salt to taste

curd -70rs

Baking soda -20rs

For sambhar:-

 toor dal - 200g -269rs

Turmeric powder -20g- 70rs

onion -1kg-40rs

8 drum stick - 51rs

Tomatoes’ 2kg-120rs

carrots-500g -40rs

Curry leaves -25rs

100g green beans -30rs

Green chilli-20 g-20rs

Hing-J-130rs

Chili powder-100g -31rs

Sambhar masala-100g 45rs

8 tsp jiggery --20rs

Mustard seed -200g -45rs

Urad dal -500g-80rs

Cumin seed -J-30rs

15 dry red chilli-20rs

 Peanut chutney :-500g peanuts 90rs

 25ml coconut oil -145rs
 20rs cumin seeds-20g
 10g split urad dal optional
 1.25 cup onion (or 4-5 pearl onions/shallots)
 15 cloves garlic-10rs
 15-20 dried red chilies (or green chillies)25rs
 5 small piece of tamarind-20rs
 2.5 cup water for grinding or as needed
 salt adjust to taste

For Tempering:
 25ml teaspoon coconut oil-145rs
 10g mustard seeds-10rs
 10g split urad dal -23rs
 a pinch hing (asafetida)
 5 stalk curry leaves-10rs
 5 dried red chili -10rs
 TOTAL - 2645rs

28.01.23

PREPARATION OF COOKIES AND CUPCAKE

CUPCAKE

Ingredients
 butter-250g-180rs

 sugar-100g-22rs

 50ml vanilla extract-365rs

 7 eggs-64rs

 all-purpose flour-100 rs

 baking soda-20rs

 milk-1lit 66rs

FOR COOKIES :-

Ingredients of Milk Cookies

20 Servings

 500 g milk powder-250

 2 and 1/2 g baking powder-30rs

 3 cup and 2 tablespoon butter-50rs

 1 and 1/4 cup condensed milk

 1/2 cup and 2 tablespoon caster sugar-60rs

TOTAL - 1207 rs
27.01.23

PREPATATION ROOMALI ROTI AND CHICKEN CURRY

FOR ROOMALI ROTI: - Ingredients
whole wheat flour – 3kg -240rs
all purpose flour –250 grams-150rs
4.5 g salt or add as required
ml water for kneading
CHICKEN CURRY

 3 kg Chicken skinless, bone-in whole chicken cut into medium sized

pieces (referred to as curry cut in India) 650rs

For the marinade:

 ▢5 tablespoons Ginger Garlic Paste-30rs

 ▢2.5 Juice of lime -130rs

 ▢2.5 tablespoon Salt

For the curry:

 ▢0.63 cup Mustard Oil -1.5ltr-100rs

 Onions-30rs

 10g cloves Garlic-20rs

 10g Ginger-20rs
 10g Green Chilies use Serrano Peppers as replacement, adjust the
spice as required-10rs

 2.5 tablespoon Cumin Seeds-10rs

 ▢5 Bay leaves-20rs

 ▢1.25 Cinnamon stick -20rs

 ▢10 - 12.5 Cardamoms-20rs

  ▢20 - 25 Peppercorns-25rs

 ▢10 - 12.5 Cloves-15rs

 500g Tomatoes finely chopped-30rs

 ▢1.25 g Turmeric Powder-25rs

 ▢2.5 g Red Chili Powder optional; adjust the spice as required

 ▢5 g Coriander Powder-10rs

 ▢2.5 g garam masala Powder-20rs

 ▢2.5 g Salt

TOTAL-1575rs

25.01.23

Preparation of dosa -simple, masala and onion masala dosa, sambhar and different
chutney

For sambhar

For Cooking Dal

 ▢3.75 cup tur dal or arhar dal (pigeon pea lentils) – 100 grams-
139rs
 ▢1.88 g turmeric powder 2J-100rs
 ▢11.25 to 13.13 cups water or add as required

For Cooking Vegetables

 chopped vegetables like okra-500g-27rs, french beans-500g -34rs,

potatoes-1kg-20rs, small round brinjals-500g -30rs, pumpkin-1kg 40rs
 ▢7.5 to 15 drumsticks – scraped and chopped in 3 to 4 inches
sticks.2J -25rs
 ▢45 to 52.5 pearl onions (sambar onions) or 1 small to medium
onion, thickly sliced-1kg 100rs
 ▢7.5 tomato – small to medium, quartered or diced-1kg-50rs
 ▢1.88 g turmeric powder (ground turmeric)2J-100rs
 ▢3.75 g kashmiri red chilli powder – optional
 ▢salt as required
 ▢11.25 to 15 cups water or add as required

Important Ingredient

 ▢7.5 to 11.25 tablespoons Sambar Powder-500g -90rs

For Tempering

 ▢15 tablespoons sesame oil (gingelly oil) 1kg -125rs

 ▢3.75 g mustard seeds -100g -14rs
 ▢7.5 to 15 dry red chillies – halved and seeds removed-20rs
 ▢75 to 90 curry leaves -20rs
 ▢15 pinch asafoetida (hing)100g -214rs
 ▢37.5 to 45 fenugreek seeds (methi seeds) – optional
 For dosa:- 6.6 oz idli rice or parboiled rice or regular rice – 100 grams-
82rs

 ▢6.6 oz regular rice – 100 grams-90rs

 ▢3.3 oz urad dal – 50 grams (husked whole or split black
gram)45rs
 ▢0.23 g fenugreek seeds or 2 pinches (methi seeds or methi
dana)100g 22rs
 ▢3.75 tablespoons thick poha (flattened rice)-500g-49
 ▢665.4 ml water – for soaking both rice and lentils
 ▢332.7 ml water – for grinding, do add water as required
 ▢0.94 g rock salt edible and food grade or non-iodized salt or sea
salt crystals or Himalayan pink salt-2J-32rs
 ▢oil as required

 For masala dosa :- idli rice – 500 grams-58 rs, (parboiled rice, regular
rice

urad dal – 125 grams,66rs

 ▢1.84 oz thick poha – 35 grams-20rs flattened rice

 ▢1.5kg tablespoon chana dal – 78rs
 ▢30 fenugreek seeds (methi seeds) 100g 22rs
 ▢709.77 ml water for soaking rice
 ▢354.88 ml water for grinding rice & poha
 ▢177.44 ml water for grinding dal
 ▢0.75 g rock salt (edible and food grade), add as required or sea
salt or pink salt

Ingredients For Potato Filling

 Potatoes 2kg-25rs
 ▢3 tablespoons oil – any neutral oil
 ▢0.75 g mustard seeds -100g -14rs
 ▢1.5 tablespoon chana dal (husked and split bengal gram)
soaked in ¼ cup hot water for 30 minutes – optional
 ▢7.94 oz onions thinly sliced, or 2 medium to large – 150 grams-
25 rs
 ▢1.5 g ginger – 30rs ,finely chopped, or 1 inch peeled ginger
 ▢12 to 15 curry leaves-30rs
 ▢1.5 g green chillies – 20rs
 ▢1.5 pinch asafoetida (hing) – optional
 ▢0.75 cup water
 ▢4.5 tablespoons coriander leaves –20rs
 ▢3 tablespoons cashews – optional
 ▢0.38 to 0.75 g sugar – optional
 ▢salt as required

For chutney:- 2 desiccated coconut -20rs

Roasted chana dal -optional ,10 to 20 green chilies -10rs

1 to 2 small garlic-m 10rs

 Peanut chutney :- 250 g peanuts 90rs

 25ml coconut oil -145rs
 25g cumin seeds-20rs
 10g split urad dal optional
 1.25 cup onion (or 4-5 pearl onions/shallots)
 15 cloves garlic-10rs
 15-20 dried red chilies (or green chillies)25rs
 5 small piece of tamarind-20rs
 2.5 cup water for grinding or as needed
 salt adjust to taste

For Tempering:
 25ml teaspoon coconut oil-145rs
 10g mustard seeds-10rs
 10g split urad dal -23rs
 a pinch hing (asafetida)
 5 stalk curry leaves-10rs
 5 dried red chili -10rs
TOTAL- 2424 rs

24.01.23

PREPARATAION OF IDLI &SAMBHAR AND DIFFERENT CHUTNEY

 For Cooking Veggies

instent idli - 2kg rava -150rs

Salt to taste

curd 2J-35rs

Baking soda -20rs

For sambhar:-

 toor dal - 200g -269rs

Turmeric powder -20g- 70rs

2.5 cup onion -1kg-40rs

8 drum stick - 51rs

Tomatoes’ 1kg-50rs

5 carrots-500g -24rs

Curry leaves 2J-25rs

100g green beans -30rs

Green chilli-20 g-20rs

Hing-J-130rs

Chili powder-100g -31rs

Sambhar masala-100g 30rs

8 tsp jiggery -2J-20rs

Mustard seed -200g -45rs

Urad dal -500g-80rs

Cumin seed -J-30rs

15 dry red chilli-20rs

 Peanut chutney :- 250 g peanuts 90rs

 25ml coconut oil -145rs
 20g cumin seeds-20rs
 10g split urad dal optional
  1.25 cup onion (or 4-5 pearl onions/shallots)
 15 cloves garlic-10rs
 15-20 dried red chilies (or green chillies)25rs
 5 small piece of tamarind-20rs
 2.5 cup water for grinding or as needed
 salt adjust to taste

For Tempering:
 25ml teaspoon coconut oil-145rs
 10g mustard seeds-10rs
 10g split urad dal -23rs
 a pinch hing (asafetida)
 5 stalk curry leaves-10rs
 5 dried red chili -10rs
Total -1678 rs
23.01.23
PREPARATION OF DAL MAKHANI AND JEERA RICE) WITH NAAN

Main Ingredients

 ▢5.63 cup whole urad dal , 140 grams (whole black gram)50rs
 ▢1.88 cup rajma , 1kg grams (kidney beans)297rs
 ▢22.5 cups water for pressure cooking , 750 ml water
 ▢3.75 cup finely chopped onions , 50 grams onion or 1 medium
sized onion-20rs
 ▢7.5 g chopped green chilies green chillies-10rs
 ▢15 gs Ginger Garlic Paste -30
 ▢15 large tomatoes , 200 grams tomatoes –20rs
 ▢3.75 g cumin seeds-20rs
 ▢15 to 22.5 cloves-20rs
 ▢15 to 22.5 green cardamoms-20rs
 ▢7.5 black cardamom-20rs
 ▢7.5 inch cinnamon-20rs
 ▢7.5 small to medium tej patta (Indian bay leaf)-30rs
 ▢3.75 g red chili powder -20rs
 ▢J pinches grated nutmeg or ground nutmeg powder-63rs
 ▢7.5 cup water or add as required
 ▢1.88 to 2.5 cup low fat cream -50rs
 ▢1.88 g crushed kasturi methi (dry fenugreek leaves) –
optional
 ▢22.5 tablespoon Butter –2J-280rs
 ▢salt as required
For jeera rice 2kg-499rs

 150 g Ghee - 220rs

 Bayleaf-15g-50rs

 Cinnamon Stick J-68rs

 20-25g Cloves - 40rs

 Jeera Cumin Seeds- 15g- 23rs

 ▢10rs Green Chilli chopped finely

 ▢2.5 - 3.75 teaspoon Salt

 ▢10rs Coriander chopped for topping

 For Naan : -naan-maida-5kg-325rs,sugar-100g-
20rs,salt-J-118rs,milk-1lit-66rs,baking soda-20g-30rs
oil100ml-100rs ,butter-200g-100rs
Total-2120 rs
22.01.23 : Practice by stds : preparation of cake
 3 cups all purpose flour-
  1 tablespoon baking powder
 1/2 teaspoon salt
 1 1/2 cups sugar
 3/4 cup Land O Lakes® Butter, softened
 4 large Land O Lakes® Eggs
 1 tablespoon vanilla extract
 1 cup milk

 FROSTING
 3/4 cup Land O Lakes® Butter, softened
 6 cups powdered sugar
 1/8 teaspoon salt
 1/3 cup Land O Lakes® Heavy Whipping
Cream
 1 teaspoon vanilla extract
21.01.23 : PREPARTION OF PANEER MASALA WITH NAAN

For Cashew Paste

 1J cashews – 250rs
 ▢2.5 cup hot water – for soaking cashews

For Tomato Puree

 tomatoes –500 grams 30rs

For Ginger-Garlic Paste-20rs

 ginger 120rs –chopped

 to 20rs garlic cloves

Other Ingredients
BUTTER -50RS
 ▢7.5 tej patta (Indian bay leaf)-30rs
 kashmiri red chili powder or deghi mirch or 20g cayenne pepper or
paprika-30rs
water or add as required
120g-35rs – peeled and julienned, reserve a few for garnish
15g green chili – -20rs, slit, reserve a few for garnish
PANEER -1800rs-5kg
fenugreek leaves (kasturi methi) – optional
 10g Garam Masala-20rs or tandoori masala
 light cream or half & half or 1 to 2 tablespoons heavy cream –30ml-
49rs
sugar – optional, add as required depending on the sourness of the
tomatoes
 salt -1 PACKET 18rs

For Garnish

 tablespoons coriander leaves – 20rs chopped, (cilantro) – optional

 ginger – 20rs
 light cream
 For Naan -- maida-5kg-325rs,sugar-100g-20rs,salt-J-118rs,milk-1lit-
66rs,baking soda-20g-30rs oil100ml-100rs ,butter-200g-100rs
TOTAL - 3184 rs

20.01.23

CUTTING OF VEGETABLE & PREPARATION OF VEG NOODLES

3 KILOGRAM-NOODLES-350rs

15-ONION -30rs

10-CARROT-40rs

10-CAPSICUM-40rs

GREEN CHILLI-10g-10rs
 500GRAM CABBAGE -30rs

25 CLOVES GARLIC -20rs

GINGER-10g -25rs

SOYA SOUCE -63

REFINNED OIL-250ml ,-350rs ,AS PER REQ - AJINOMOTO,PEPERCORNS

Total-958rs
19.01.23

CUTTING OF VEGETABLE & PREPARATION OF VEG NOODLES

3 KILOGRAM-NOODLES-350rs

15-ONION -30rs

10-CARROT-40rs

10-CAPSICUM-40rs

GREEN CHILLI-10g-10rs

500GRAM CABBAGE -30rs

25 CLOVES GARLIC -20rs

GINGER-10g -25rs

SOYA SOUCE -63

REFINNED OIL-250ml ,-350rs ,AS PER REQ - AJINOMOTO,PEPERCORNS

Total-958rs

18.01.23 : Preparation of mushroom masala with naan

 chopped onions – 3kg -120

 chopped ginger or 1 inch ginger-10rs
 chopped garlic or 4 to 5 medium-sized garlic-10rs

For Tomato Puree

 chopped tomatoes (tightly packed) –3kg-150rs

Other Ingredients
 mushrooms-4kg -600rs
 Curd (yogurt) 35rrs
 Garam masala -100g-20rs
 Mushroom masala -40rs
 Oil-2kg-300rs
 Green chill-2J-20rs
For Naan-maida-5kg-325rs,sugar-100g-20rs,salt-J-118rs,milk-1lit-
66rs,baking soda-20g-30rs oil100ml-100rs ,butter-200g-100rs
TOTAL-2064 RS

17.01.23: PREPARTION OF PANEER MASALA WITH NAAN

Ingredients
For Cashew Paste

 1J cashews – 250rs
 ▢2.5 cup hot water – for soaking cashews

For Tomato Puree

 tomatoes –500 grams 30rs

For Ginger-Garlic Paste-20rs

 ginger 120rs –chopped

 to 20rs garlic cloves

Other Ingredients
BUTTER -50RS

 ▢7.5 tej patta (Indian bay leaf)-30rs

 kashmiri red chili powder or deghi mirch or 20g cayenne pepper or
paprika-30rs
 water or add as required
120g-35rs – peeled and julienned, reserve a few for garnish
15g green chili – -20rs, slit, reserve a few for garnish
PANEER -1800rs-5kg
fenugreek leaves (kasturi methi) – optional
 10g Garam Masala-20rs or tandoori masala
 light cream or half & half or 1 to 2 tablespoons heavy cream –30ml-
49rs
sugar – optional, add as required depending on the sourness of the
tomatoes
 salt -1 PACKET 18rs

For Garnish

 tablespoons coriander leaves – 20rs chopped, (cilantro) – optional

 ginger – 20rs
 light cream
 For Naan -- maida-5kg-325rs,sugar-100g-20rs,salt-J-118rs,milk-1lit-
66rs,baking soda-20g-30rs oil100ml-100rs ,butter-200g-100rs
TOTAL - 3191 rs

14.01.23

Salads and sandwiches preparation of simple salads and sandwiches by stds

Ingredients
 5.33 cup mayonnaise-169rs
 3.5 cup fresh herbs of your choice (basil, parsley, chives)-220rs
 squeeze of lemon juice-65rs
 salt and pepper to taste-35rs

For the sandwich

 50 slices wholegrain bread-100rs

 sliced tomato-2J-20rs
 sliced cucumber-500g-20rs
 sliced red onion-2J-35rs
 julienned carrot-30rs
 lettuce / arugula / baby spinach
  sliced cheese-160rs 2 pack

Total-854rs

13.01.23

Preparation of rice and pulses and vegetable cookery, different vegetables

preparation

For Pressure Cooking Lentils

 ▢3.75 cup pigeon pea lentils – hulled and split, arhar dal-1kg-
277rs ▢2661.6 ml water – for stovetop pressure cooking
 ▢7.5 pinch turmeric powder (ground turmeric)-10g -20rs

Other Ingredients

 ▢15 to 22.5 tablespoons oil (neutral flavored) or unsalted butter

or ghee (clarified butter)-168rs
 ▢3.75 to 5.63 g mustard seeds (black)-20RS
 ▢7.5 g cumin seeds-20RS
 ▢2.5 cup finely chopped onions -500g-40rs
 ▢7.5 to 11.25 gs Ginger Garlic Paste -30rs

▢15g green chilies –20rs

▢15 to 22.5 dry red chilies – 20rs

 ▢75 to 90 curry leaves-25rs

 ▢7.5 to 15 pinches asafoetida powder (hing) –61rs
 ▢3.75 g turmeric powder (ground turmeric)10g-20rs
 ▢3.75 g red chili powder -25rs
 ▢2.5 to 3.75 cup finely chopped tomatoes -500g-30rs
 ▢1774.42 ml water or add as required
 ▢salt as required
 ▢7.5 g dry fenugreek leaves (kasuri methi)-40rs
 ▢1.88 to 3.75 g Garam Masala-40rs
 ▢3.75 to 7.5 g lemon juice – 80rs
 ▢15 to 22.5 tablespoon chopped coriander leaves (20g-25rs)
for garnish
 For rice -4kg-350rs
 Mix vegetables:- 22.5 tablespoons oil – any neutral oil-500lit-90rs

 ▢7.5 g cumin seeds-20rs

 ▢3.75 cup finely chopped onions-2J-35rs
 ▢7.5 g Ginger Garlic Paste-20rs
 ▢7.5 cup finely chopped tomatoes 500g-30rs
 ▢3.75 g turmeric powder -20g-30rs
 ▢3.75 g kashmiri chilli powder-30rs or paprika – add more for a
spicy gravy
 ▢15 gs Coriander Powder (25rs )
 ▢3.75 g Garam Masala(20 Rs)
 ▢3.75 g chopped green chilies -10rs
 ▢2.5 to 3.75 cup chopped potatoes-1.5kg -30rs
 ▢2.5 cup chopped capsicum-25rs
 ▢2.5 cup chopped carrots- 30rs
 ▢1.88 to 2.5 cup chopped french beans-35rs
 ▢7.5 cup chopped cauliflower – 40rs
 ▢3.75 cup green peas – 65rs
 ▢11.25 cups water or add as required
 ▢salt as required
 ▢15 tablespoons cream (light or heavy) or malai or 3
tablespoons milk
 ▢60 to 75 Paneer cubes – optional
 ▢22.5 tablespoons chopped coriander leaves or 1 tablespoon
chopped mint leaves .
TOTAL 1846rs

11.01.23 Preparation of roomali roti

FOR ROOMALI ROTI: - Ingredients

whole wheat flour – 3kg -240rs
all purpose flour – 80 grams-100rs
4.5 g salt or add as required
ml water for kneading
Total -340rs